Any of the various forms of rabbit or rarebit, the bright and particular gem of the cook's repertoire for the chafing dish, may be made successfully, coming out smooth and delectable, provided only they be stirred constantly and cooked without boiling.

An expert does not require the hot-water pan, until the cooking is completed and serving is in order; because she lifts the blazer from the flame oft and again whenever her practised eye discerns that boiling is imminent at any point. The amateur needs to use the hot-water pan from start to finish. Every one who essays a rabbit knows that stirring, indefatigable and untiring, is also a sine qua non of the perfect dish. American factory cheese gives the foundation for these tidbits; the softer it is, the more readily will it melt upon the application of heat, a condition devoutly looked forward to by the novice. Any of the fancy brands of potted cheese may be added in small quantities for a change of flavor The mild paprika is the favorite pepper, and soda is added to replace the salts lost in the whey during the cheese-making process. Recipes for "rabbits" are given under the chapter on Cheese. For variation, try spreading the toast with anchovy paste, or add to the rabbit just before serving a few anchovy fillets, picked into small pieces.